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Tuscan Chicken Pasta

Maria Watson

"A wonderfully fragrant meal that we've served at a dinner party and it was enjoyed by all."
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42 m servings 563 cals
Original recipe yields 8 servings

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  1. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, about 9 minutes. Add asparagus and cook until pasta is tender yet firm to the bite, about 3 minutes more; drain.
  2. Heat olive oil in a large skillet over medium heat; cook and stir mushrooms, red bell pepper, and garlic until tender, 5 to 10 minutes. Reduce heat and stir in chicken, artichoke hearts, pesto, salt, and red pepper flakes; cook and stir until heated through, about 5 minutes.
  3. Mix pasta and asparagus into chicken mixture, adding chicken broth if some moisture is needed. Sprinkle Parmesan cheese over the top.


  • Cook's Note:
  • For a slightly nutty flavor, you can broil the asparagus then add to the chicken mixture.

Nutrition Facts

Per Serving: 563 calories; 22.9 g fat; 52.6 g carbohydrates; 37.8 g protein; 77 mg cholesterol; 964 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I love all the flavors that went into this pasta! Make sure you buy a good pesto since that is the predominant flavor profile in the pasta. Even better you could make your own! I did use more ...